Eat Your Greens Puree 40g peeled and chopped onion 15g butter 250g potatoes, peeled and

chopped 375ml unsalted vegetable stock or water 50g broccoli florets or spinach or courgettes 50g frozen peas Saute the onion in the butter until softened but not coloured (about 5 minutes). Add the potato, pour over the stock or water, cover and bring to the boil and t hen cook for 10 minutes. Add the broccoli florets and cook for 3 minutes. Then add the peas and cook for a further 3 minutes. It s a good idea to puree this in a mouli or baby food grinder to get rid of the husks from the peas and also pureeing potato in a blender breaks down the natural starches and makes it stick y. Butternut Squash & Pear 1 medium butternut squash (about 450g) 1 ripe juicy pear Peel the butternut squash, cut in half, remove the seeds and chop into pieces. Steam for about 12 minutes. Peel, core and chop the pear; add to the steamer and continue to cook for 5 minu tes or until the squash is tender. Puree in a blender and stir in about 6 tablespoons of the water at the bottom of the steamer or as much as is needed to make the puree a suitable consistency fo r your baby. Chicken Puree 1/2 tbsp olive oil 1/2 small onion, peeled and chopped 350g/12oz carrots, peeled and sliced or sweet potato 250ml/8 fl oz unsalted chicken stock or use water with a bay leaf 1 chicken breast (approx. 125g/4oz) 1 small apple, cored, peeled and chopped Heat the olive oil in a saucepan and saut the onion till softened. Add the sliced carrots, pour over the chicken stock or water and bay leaf and bring to the boi l. Reduce the heat, then cover and cook for 10 minutes. Cut the chicken into pieces and add to the carrots together with the chopped app le, and continue to cook for 10 minutes. Remove the bay leaf if necessary. Puree in a blender and then spoon some of the puree into your baby s bowl and serve luk ewarm. Freeze the remainder in individual portions. Apricot Chicken & Sweet Potato 1 tbsp sunflower oil 40g chopped onion 2 chicken thigh fillets (approx 175g), trimmed and cut into pieces 200g sweet potato, peeled and chopped 8 dried apricots, chopped 400 ml chicken stock Heat the oil in a pan and saute the onion for 4 minutes or until softened but no t coloured.Add the chunks of chicken thigh and saut for about 2 minutes.Add the s weet potato and saut for one minute.Add the chopped apricots and pour over the ch

icken stock.Bring to the boil, then cover and simmer for about 15 minutes or unt il tender.Blend to a puree. Braised Beef 20g/ oz butter or margarine 1 leek, washed and sliced (approx. 150g/5 oz) 125g/ 4 oz braising steak, cut into cubes 1 tablespoon flour 100g/ 4oz button mushrooms, sliced 275g (10 oz) sweet potato, peeled and chopped 250 ml/8 fl oz chicken stock Juice of 1 orange (about 120 ml/ 4 fl oz) Melt the butter or margarine in a flameproof casserole and saut the leek for abou t 4 minutes until softened. Roll the meat in the flour; add to the leek and saut until browned. Add the mushr ooms and saut for 1 minute. Add the sweet potato, stock and orange juice. Bring to the boil and transfer to an oven preheated to 180C/250F/Gas 4 for 1 hou rs or until the meat is tender. Blend to the desired consistency using as much of the cooking liquid as necessar y. Salmon Puree 200g carrots, topped and tailed and sliced 125g salmon fillet, skinned 60ml orange juice 40g grated Cheddar cheese a knob of butter 2 tbsp milk Put the carrots into a saucepan, cover with water, bring to the boil and cook ov er a medium heat for about 20 minutes until tender. Alternatively, place the veg etables in a steamer and cook for 20 minutes. Meanwhile, place the salmon in a suitable dish, pour over the orange juice and s catter over the cheese. Cover, leaving an air vent and microwave on high for abo ut 2 minutes or until the fish flakes easily with a fork . Alternatively, cover with foil and cook in a pre-heated oven for about 20 minutes. Flake the fish with a fork, carefully removing any bones. Drain the carrots, mix with the butter and milk and puree in a blender together with the flaked fish a nd its sauce. For older babies, mash the carrots together with the butter and th e milk and then mix the flaked fish with the mashed carrots. Easy One Pot Chicken 1 tbsp olive oil 50g chopped onion 100g chicken breast, cut into chunks 1 medium carrot, peeled and sliced (approx 60g) 300g sweet potato, peeled and chopped 200 ml unsalted chicken stock 60g frozen peas Heat the oil in a saucepan and saute the onion for 3 to 4 minutes until softened .

Add the chicken breast and saut for about 3 minutes. Add the carrot and sweet potato, pour over the stock, bring to the boil and simm er, covered for about 15 minutes. Add the peas and continue to cook for 3 minutes. Puree in a blender with enough of the cooking liquid to make the desired consist ency. Lovely lentils 30g (1oz) butter 125g (4oz) leeks, finely sliced 30g (1oz) celery, chopped 30g (1oz) red pepper, cored, de-seeded and chopped 60g (2oz) red lentils 100g (4oz) 1 medium carrot, peeled and chopped 250g sweet potato, peeled and chopped 1 bay leaf 15 fl oz vegetable stock or water Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes. Add the celery, red pepper and carrot and saute for 5 minutes. Add the lentils, saute for one minute, then add the sweet potato and bay leaf an d pour over the stock. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender. Remove the bay leaf and blend to a puree. Cod & Spinach Puree 15g unsalted butter 80g leek, finely chopped 1 medium potato (approx 120g) diced 100 ml unsalted stock or water 75 ml milk 2 handfuls baby spinach leaves , roughly chopped 100g fresh cod fillet, cubed 15g parmesan cheese, finely grated Heat the butter in a saucepan. Add the leek and saut gently, stirring for 3 minut es. Add the potato and saut for 2 minutes. Add the stock or water and milk. Bring up to the boil, cover and simmer for 8 m inutes until the vegetables are tender. Add the spinach and cod and stir over the heat for 3 minutes or until the spinac h has wilted and the cod is cooked. Stir in the cheese and puree until smooth in a food processor or place in a bowl and use a hand blender. For older babies, mash with a fork.. Leek, Sweet Potato & Cauliflower

12g unsalted butter 25g leek, washed and sliced Half a small sweet potato cut into chunks (150g peeled weight) 250 ml boiling water 75g cauliflower cut into florets 30g grated Cheddar cheese Heat the butter in a pan and add the leek. Saut gently for about 3 minutes until softened. Add the sweet potato, pour over the boiling water and cook for 5 minutes. Add the cauliflower, cover and continue to cook for 5 minutes. Whiz the vegetables in a blender together with the grated cheese. Tasty Fish & Sweet Potato 275 g sweet potato, peeled and chopped 150g plaice fillets, skinned 2 tbsp milk Generous knob of butter 2 ripe tomatoes, skinned, deseeded and chopped 40g Cheddar cheese, grated Steam the sweet potato for about 10 minutes or until tender. Meanwhile score a c ross in the base of the tomatoes and plunge into boiling water for about 30 seco nds. Transfer to ice cold water and the skins should peel off easily with your f ingers or a sharp knife. De-seed and roughly chop the tomatoes. Melt the knob of butter in a saucepan and saut the tomatoes for about 2 minutes until mushy. Remo ve from the heat and stir in the grated cheese until melted. Put the plaice fillets into a microwave dish, add the milk and dot with butter. Cover leaving the vent open and cook for one and a half minutes on full power. Drain the cooked fish and flake carefully to see there are no bones and add to t he tomato and cheese sauce together with the cooking liquid from the fish. Add t he cooked sweet potato and mash together. For very young babies you can puree this in a blender.